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Smoked Fillet Migon

Discussion in 'Beef' started by meat~smoker in n.j., Mar 3, 2007.

  1. hi every one, i`m doin a fillet migon right now,,, don`t know if any one did this b-4 ??? i got 2-pcs out of the fridge that i bought some time ago that was vacum seald ...mmmmm smelt great when i opend them !!! i used jeff`s naked rub,temp is holding @ 200-210*,apple & oak chunks for smoke,holiday cheer beer left over from x-mas & water in the bowl,,, i have my redi-check (2-probes) set @ med. I will post the food porn later on when all done !! just gotta watch the wind is really kicking up now ,,, but a nice sunny day in the 50`s ok catch ya`ll later happy smoking .... :-))
    charlie
     
  2. jaynik

    jaynik Smoking Fanatic

    well? I'm curious. fillet loves a HOT flame, so how'd it do in the smoker?
     
  3. hi Jay,
    Actually it came out pretty good, my wife loved it[​IMG] !! The only thing i forgot to do is a mop..we used horseraddish sauce for dipping and the flavor was great [​IMG] ...I was woundering if i could have use the dripings in the water bowl and made Ajus ?? has anybody done this ?? i`m trying to get the pics up as soon as i figure out the downsizing ok tc .....charlie
     
  4. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Great lookin pics of that meat candy,you should have tried the dripping for ajus...T-bone.
     
  5. jaynik

    jaynik Smoking Fanatic

    Looks pretty good to me. You could definitely use the drippings for au jus if your pan is relatively clean. Good job! I might have to try that with the fillets in my freezer!

    Jay
     
  6. Those look absolutely MOUTHWATERING.
    I smoked some rib-eyes once. They did not
    look that good.
     
  7. deejaydebi

    deejaydebi Legendary Pitmaster

    Good job Charlie looks great!
     
  8. I dont think I could ever bring myself to smoke such a great peice of meat. Glad you enjoyed it. Filet IMO seared on both sides, and about 1 blood rare in the center in the center. YUMMY
     
  9. chris_harper

    chris_harper Master of the Pit OTBS Member

    i have smoked some rib-eyes, and they would be my preference for smoking. of course, i haven't done a filet, yet.
     
  10. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    n.j. not sure how deluted the beef juice would be with the water in the pan. I have used two cans of low sodium beef stock, two cans of water and a sliced onion in my water pan while smoking a 3 pound boneless rib roast. The beef juices dripping in to the pan made for some great dipping sauce.
     
  11. deejaydebi

    deejaydebi Legendary Pitmaster

    I gotta try that Dutch that's a great idea! Thanks

    [​IMG]
     
  12. Thanks Dutch, i`ll keep that in mind for the next roast i do !!